Tenderstem^® broccoli, Bulgur Wheat, Chicken & Artichoke Salad

Method

1. In a non-stick pan add the rapeseed oil and fry the red onion until soft and translucent, then add the chopped garlic and stir.

2. Add the bulgur wheat and stir again. Add the stock to just about covering the ingredients and stir. Keep adding the stock as the bulgur wheat absorbs the liquid, if it need more liquid then top up with water.

3. When the bulgur wheat is soft but not fully cooked add the chopped Tenderstem® broccoli stems to cook for about a minute until bright green. Take off the heat.

4. Stir in the knob of butter, artichoke hearts, zest and juice of a lemon, parsley, salt and pepper and leave to cool.

5. In a separate pan, fry the chicken slices in 1 tbsp of rapeseed oil until golden brown. Either fold into the bulgur wheat mix or chop into small pieces. Thoroughly cool and leave in your fresh box in the fridge for the next day.

6. To reheat add 2 tbsp of water to the fresh box and loosely cover the lid and microwave for 2/3mins or until piping hot.